Fat Tire Amber is the easy-drinking Amber Ale born in Colorado from New Belgium Brewing Company, a certified B-Corp.  Malts: Pale, C-80, Munich, Victory Hops: Willamette, Goldings, Nugget Yeast: House Ale Yeast

Crisp and clean as snowmelt in spring, Mountain Time Premium Lager is brewed with only the finest ingredients by New Belgium Brewing. This refreshing lager will take you to another time & place. Live life on Mountain Time. 

This crisp and refreshing lager is brewed in partnership with NC State University by New Belgium. We're proud to be working with the Wolfpack. Come visit us in Asheville anytime.

FROM SUN UP TO SUN DOWN. Inspired by bottomless sips in the sun, this citrusy-sweet sour ale shines with flavors of Mexican Orange, Tangerine, pressed Calamansi fruit and is blended with wood-aged golden sour. Perfect for any day ending in "y". In 2017 our Wood Cellar Blender, Lauren Limbach, was visiting our barrel maker friends at Foeder Crafters of America in St. Louis, MO. There was a tiny, egg-shaped foeder (oak barrel used to acidify beer) that stood out to her. It was modern, charming, beautifully crafted, and a perfect contrast to the towering, 30-foot-tall foeders at New Belgium. While sipping mimosas on a sunny Sunday morning, the Foeder Crafter folks said they'd love for us to have that foeder & graciously gifted it to us. At that point, Lauren, who names all our foeders, gave it the name "Dominga: Goddess of Brunch". The first beer from this foeder was a mimosa-inspired sour that we're so excited to bring to you nationwide in 2021. Cheers.

For well over a year, we've been dreaming and scheming about the perfect beer that would emulate one of our favorite cocktails - the Mezcal Paloma. To bring this to life, we brewed a light golden ale blended with our iconic wood-aged sour, along with ruby red grapefruit, lime extract & salt, and backed with a hand-crafted, custom batch of lightly smoked malt from Troubadour Maltings using organic Texas grapefruit tree wood. Salud!

Citra dry-hopped hazy IPA blended with wood-aged golden sour for a flash of refreshing acidity. Hazy and partly sour with a chance of another :)

A surprisingly bright taste and a dry, chocolaty finish -- one evocative of dark brews enjoyed in Belgian taverns 500 years ago. Not a porter, not a stout -- it's 1554.

Since the early 90's, our Trippel has always been a big, beautiful Belgian-style ale. This golden beer opens with a bold blast of spicy Noble hops, courtesy of Saaz and Hallertau Mittlefruh, and gives way to the fruity aromas offered by our traditional Belgian yeast. Brewed with Pilsner and Munich malts, Trippel is classically smooth and complex, and sings with a high-note of sweet citrus before a pleasantly dry finish delivers a warm, strong boozy bite. Give Trippel a sip to get you smiling.

Belgian Reserve Series. For this recipe, our brewers drew inspiration from Belgian Golden Strong Ale, a style we love. We sought out the very best ingredients, sourcing wild honey from the African Bronze Honey Company, a member of the Fair Trade Federation and a certified B-Corp. The Seville orange peel is freshly ground 24 hours prior to the day we brew by the Old Town Spice Shop, less than one mile from our Fort Collins, Colorado, brewery. In the end, we created a big, sweet and citrusy Belgian-style Tripel with thoughtfully sourced ingredients.

This easy drinking lager is Crisp. Refreshing. Cold as hell.

Bursting with tropical aromas and juicy fruit flavors from Mosaic and Amarillo hops, this golden IPA is perfectly bitter with a refreshing, sublime finish.

Packed with bright tropical aromas and brilliant citrusy flavors, this unfiltered IPA wraps up with a pleasantly smooth finish.

A rare blend of choice hops creates an explosion of fresh-cut pine and citrus flavors for a complex, rich and delicious flavor.

The future of IPAs is here with a bionic blend of Lotus & Strata hops and tropical notes that will teleport your taste buds to the next dimension.

A purple Belgian-style ale brewed for National Coming Out Day with honey, cinnamon, apricot and sweet potato for color. Proceeds benefit Blue Ridge Pride in Asheville, NC, and the Pride Resource Center at Colorado State University in Fort Collins, CO.

Inspired by super fluffy, wispy winter snowfalls, this hazy IPA delivers a powdery-soft body and a flurry of fruit-forward hop aromas.

Pumpkin ale featuring cinnamon and habanero chili peppers for just the right amount of heat.

As a follow-up to our 30th Anniversary spring seasonal release, Wild Ride, New Belgium Brewmaster, Christian Holbrook, created a recipe incredibly complex to brew yet effortless to enjoy. This Wild Ale is a special blend of FIVE different beers. One batch was matured with wild yeast in virgin French oak wine barrels from Seguin Moreau of Napa, CA. Another was matured with wild yeast in wine barrels from King Estate in Eugene OR. The remaining 3 batches were acidified with proprietary lacto culture, spiced with orange peel, grains of paradise, Indian coriander, and dry-hopped with Strata and Triumph. As a nod to our past, we commissioned our original label artist and Colorado local, Anne Fitch, to paint her vision of our Wild Ride label by way of her iconic watercolor medium. This one is for all of you - cheers and thank you for supporting this little brewery on this wild ride.

America’s pioneering sour ale, La Folie, a french saying for “eccentric madness,” is our award winning flandersstyle sour red ale. La Folie is matured in giant, French oak wine barrels called Foeders for several years. Inside these barrels contains the oldest continuous souring culture in America. Select Foeders are then mindfully blended for a sharp, tart sour ale full of green apple, deep cherry, dark chocolate and tannin-like plum skin notes.

La Folie with African Bronze Honey, Afghan Saffron, and rose petals. Bottled & kegged on Nitro. Brewery-only bottle release to celebrate Lost in the Woods 2020, along with super limited draft distribution. Thanks for supporting us! Our Blender, Lauren Limbach, likes to say that our annual La Folie Grand Reserve release is like taking La Folie to the prom. It’s the one time each year where we take our beloved signature sour, La Folie, and reinvent its world by featuring some of the most intriguing, exotic, and luxurious ingredients we can get our hands on. The inspiration for 2020’s release, Honey Saffron, came from a very simple starting point: the life around a flower. More specifically, its petals, its crocus threads, and its eventual honey. The honey that is fermented within the base beer is from a very special producer and friend of New Belgium’s, the African Bronze Honey Company. This honey is wild-harvested and only gathered twice a year in the West Lunga Forest of Zambia, Africa. The honey is dark in color and showcases notes of dried fruit, smoke, and maple syrup. Known as the world’s most expensive spice, the saffron used in this beer come to us by way of our new friends at Zeeba Farms Cooperative, an Afghan saffron co-op that’s working to strengthen the economic relationship between consumers and farmers in the saffron industry of Afghanistan. We finished this beer with over 800 grams of saffron to add floral and woodsy notes and a deep amber glow to the beer.

Le Terroir is a french term meaning “of the earth”. Used to reference the environmental conditions that affect the brew, we like to think about the terroir of our foeders. These wooden barrels age our sour beer in varying temperatures, humidity, and vibrations. The terroir of New Belgium, so to speak. Add in another variable by dry-hopping with a rotating blend of fruit forward hops and we created a beer that changes every time we brew it.

A blend of Oud Beersel’s Kriek and New Belgium’s Golden Sour. Winner of a gold medal at the 2018 Great American Beer Festival, Transatlantique Kriek begins its life in oaken vessels of Gert Christiaens’ Oud Beersel, a 130-year-old lambic brewery in the Zenne valley of Belgium – home of authentic Lambic beer. After time spent aging in wood, Oud Beersel’s lambic is blended with tart Polish cherries and shipped across the Atlantic to New Belgium. In concert with Oud Beersel’s cherry lambic, or Kriek, we blend an equal portion of golden sour ale matured for 1 – 3 years in our oak vessels called foeders. 50% Sour Golden Ale blended with 50% Traditional Cherry Lambic Ale leads to an intense cherry nose, a sour flash across the palate and a refreshing, mouthwatering finish.

Bursts of golden wood-aged sour are met with floral-sweet lychee berries and the spice of Saigon cinnamon.

Foeder-Aged Lager with Yamahai Sake Kasu Yeast & Jasmine Pearls Tea. This collaboration with Brooklyn Kura brings together the passion and artistry that has become our respective life's work in sake and wood-aged sour beer making. Brooklyn Kura fermented their yamahai sake with a Gjærkrans - a hand-made, traditional Norwegian yeast wreath - which hangs from the ceiling and gathers their brewery's essence over time. We then brewed a rice-based lager fermented with that sake kasu - the 'lees', or spent rice, that is leftover and pressed after their yamahai sake production. Through primary fermentation at New Belgium with this kasu, we're able to harness the unique flor of micro-organisms by way of Brooklyn. We then blended in a portion of foeder-aged golden sour and Jasmine Pearls tea, resulting in a floral bouquet of jasmine, pear, and honeysuckle. This truly is a one-of-a-kind beer that we hope gives you pause for pondering.

Spring breaaaaaaak! In, um, the U.K.? Inspired by the stereotypical dreary weather of England, we brewed a brown ale with red currant and blended it with foeder-aged dark sour and Earl Gray tea.

Beltane is the ancient Gaelic celebration signifying the beginning of summer, halfway between the spring equinox and summer solstice. It's a time of transition and growth. Each year we try to capture that moment with the release of Beltane. This year's release features a crisp, foeder-aged lager dry-hopped with whole-cone East Kent Golding hops and finished with heather flowers for herbal, floral aromas complemented by fresh citrus acidity

If brewing is a science, then blending is an art. For decades we’ve specialized in the art of the blend and these beers always share one common goal: strike a balance. Blackberry Black Tea is an intriguing balance of sweet and sour. Juicy, ripe blackberry notes are tamed by the earthy and bold flavors of black tea sourced by our friends at Teatulia Organic Teas in Denver, Colorado. The beer is then elevated by blending in our foeder-aged dark sour for the perfect flash of acidity. Enjoy.

Foeder-Aged Lager with Yamahai Sake Kasu Yeast & Jasmine Pearls Tea. This collaboration with Brooklyn Kura brings together the passion and artistry that has become our respective life's work in sake and wood-aged sour beer making. Brooklyn Kura fermented their yamahai sake with a Gjærkrans - a hand-made, traditional Norwegian yeast wreath - which hangs from the ceiling and gathers their brewery's essence over time. We then brewed a rice-based lager fermented with that sake kasu - the 'lees', or spent rice, that is leftover and pressed after their yamahai sake production. Through primary fermentation at New Belgium with this kasu, we're able to harness the unique flor of micro-organisms by way of Brooklyn. We then blended in a portion of foeder-aged golden sour and Jasmine Pearls tea, resulting in a floral bouquet of jasmine, pear, and honeysuckle. This truly is a one-of-a-kind beer that we hope gives you pause for pondering.

We often say that Todd Leopold, of Leopold Bros. Distillery, goes out of his way to ADD corners instead of cut them. His steadfast commitment to ingredients, technique and tradition is why we love his distillery. Adding Corners is a mini-series of distillery-fruited, whiskey barrel-aged sours. This variant is a blend of dark & golden base beer acidified in freshly-emptied cherry whiskey barrels for six months to produce a sienna-hued sour ale with enticing cherry aromas. Enjoy!

Oscar Aged in Blackberry Whiskey Barrels is a dark sour ale aged in blackberry-flavored whiskey barrels from Leopold Bros. It's part of our Wood Cellar Reserve series, a collection of rare, small-batch wild and sour ales expertly aged by the most award-winning sour brewery in America. From individual barrel expressions, fruit and spice experimentation and fermentation explorations, the Wood Cellar Reserve represents our most ambitious efforts in our two biggest passions – wood and beer. The beer inside contains the longest, continuous souring culture in America and will develop in the bottle for up to five years. Each batch is bottled-conditioned and 100% naturally carbonated, allowing for the perfect texture and carbonation that our blenders intended for this beer.

Our iconic dark sour ale matured in Leopold Bros fernet & bourbon barrels, then infused with single origin Ghana cocoa husks. The inspiration for 2021's La Folie Grand Reserve release came from our love for amaro & our secret love for the Argentinian cocktail, playfully known as "Fernandito". We aimed to class up this call drink and deliver a deepy complex and undeniably unique sensory experience. Bottled on Nitro for a soft & creamy texture.